Description
A simple, make-ahead breakfast combining the flavors of carrot cake with the convenience of overnight oats.
Ingredients
Scale
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup grated carrot
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon chopped walnuts or pecans (optional)
Instructions
- Combine rolled oats, milk, grated carrot, chia seeds, maple syrup, cinnamon, nutmeg, and salt in a jar or container.
- Stir all ingredients well until fully mixed.
- Cover the container and refrigerate for at least 4 hours, or preferably overnight.
- In the morning, stir the oats. If the mixture is too thick, add a splash more milk.
- Top with chopped nuts before serving.
Notes
- For a creamier texture, use Greek yogurt instead of some of the milk.
- Add a small amount of vanilla extract for extra flavor.
- You can substitute raisins for the nuts if desired.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 100
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 9
- Protein: 12
- Cholesterol: 0
Keywords: carrot cake, overnight oats, breakfast, make ahead, oats, vegetarian